1. Add a little instant yeast dissolved in water at room temperature; high-gluten flour, sifted flour and set aside.

2. A material into a mixing bowl and stir into the dough.

3. Add the cream in practice after 2, whipped into the dough has expanded to bright bars of the expansion phase.

4. Place the dough into a lever pressed integer bigger than sweet pastry cream (delicious bread trick), into the freezer 20 minutes remove the slack.

5. Sprinkle a little flour on the desktop (material outside) after the dough is placed on it, and then at the center of sweet butter on the dough, the dough covered live on both sides of sweet butter, front and rear ends also be covered live press tight

6. Rolling pin with pressure growing rod-shaped thin dough, brush off excess flour folded three times and then lever pressing a dough, repeat this action once.

7. Take the first honey beans with water and then drain water leaching slag, tile in the top 2/3 of the dough, and then folded into three fold after pressing the lever 36 cm wide 30 cm grow thin dough.

8. After the repair the flat sides of the thin-skinned and cut into 4 equal portions average, whichever is cut into three equal parts 1 part (do not cut off the top), and then woven into braids shape, and finally the bottom shut.

9. braids on both sides to the middle of the fruit pieces folded into a mold and mold fermentation to-high.

1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

REVIEW: Tim newcomer family , mom and dad very nature is joy , saying male baby's penis easier to clean than female genital baby , but also a lot of embarrassing thing , the baby is still small genitals count big , why erection dark in color , prepuce, hernia how to determine such issues , together with the following parental care .
First, know the baby's genitals
1 , genital size:
The shape of a small penis is individual differences . If your baby is fat , it may be a small penis buried in the fleshy belly gone , normal and smooth pee , without any uncomfortable situation , it shows that he is no problem , do not worry.
2 , penis color shades :
Small penis skin color shades with the same shape , but also vary , and some small penis pigmentation weight babies , some babies shallow, this is normal .
3 , the baby is often an erection :
Mom probably thought the baby because of physiological responses will erection , in fact, are unfounded, and when the baby excitement , congesti…

INGREDIENTS150g soft butter150g light muscovado sugar2 large eggs225g self-raising flour225g mincemeat100g currants100g sultanas50g blanched split almonds
EQUIPMENT
Two 450g loaf tins (top measurement 17cm x 11cm) INTRODUCTION
These are great to have on hand at Christmas time. They freeze superbly and make a nice present. This is one of my most popular recipes. You'll often see these on farmers' market cake stalls – it's a recipe I invented yonks ago. The mincemeat adds spice and moisture to the cakes INSTRUCTIONS
MAKES 2 LOAF CAKES Preheat the oven to 160C/fan 140C/gas 3. Grease two 450g loaf tins (top measurement 17cm x 11cm) and line with baking parchment.Measure all the ingredients, except for the almonds, into a large bowl and beat well until thoroughly blended. Turn into the prepared loaf tins and level out evenly. Arrange the almonds on top of each cake mixture.Bake in the preheated oven for about 1¼ hours or until the cakes are golden brown, firm to the touch and a s…

INGREDIENTS300ml (10fl oz) pouring double cream200g (7oz) natural Greek-style yoghurt3 ripe passion fruit4 tbsp passion fruit purée (see tip)1 large just-ripe banana, peeled and sliced10 ready-made meringue nests, broken into large pieces
TO DECORATE 2 ready-made meringue nests1 ripe passion fruit, sliced into thin wedges2 tbsp passion fruit purée6 mint sprigs
Such a quick pudding and sure to please. The sharpness of the passion fruit counteracts the sweetness of the meringue and richness of the cream, while the banana adds bulk. If you are not keen on banana, however, you can replace it with 100g (4oz) seedless white grapes, cut in half, or a similar quantity of chopped mango. Either of these would work really well too.

SERVES: 6
PREP TIME: 20 MINUTES

INSTRUCTIONS You will need six glasses or similar receptacles, each 150–200ml (5–7fl oz) in capacity. I like to use small tumblers or saucer champagne glasses.Measure the double cream into a large bowl and whisk into soft peaks, then stir…